By Mary Parks | 1.5 hours
No flour? No problem! This simple potato-crusted quiche is perfect for the leftover or frozen veggies you’re unsure what to do with. In this recipe, we used frozen green beans, red onion, clementines, freshly shucked green crab meat, and leftover salmon. Feel free to play around with various spices and fillings. If you’re short on milk, you can also use half a cup of yogurt or add an extra egg. Citrus can be substituted with a teaspoon of apple cider vinegar.
INGREDIENTS
2 tsp olive oil
1 lb potato, peeled and thinly sliced
2 tsp salt, divided
1 tsp chili flakes, divided
1 tsp pepper, divided
1 tsp oregano, divided
1 tsp marjoram, divided
1 tsp dill, divided
½ cup green crab meat
1 large onion, caramelized
1 cup fresh or frozen vegetables (we used green beans)
citrus zest & juice (we used a clementine)
5 eggs
1 cup milk
INSTRUCTIONS
Caramelize onions on low heat for at least 40 minutes.
Preheat oven to 400°F
Add potatoes, half of spices, and olive oil to a bowl and mix well.
Starting from the middle, overlap potatoes in a pie dish, spiraling outwards (see picture). If potatoes are too big or odd sizes, slice them in half. The arrangement doesn’t have to be perfect but try to avoid gaps or too much overlap to prevent the crust from cooking unevenly.
Bake the crust for 15 minutes. If edges are beginning to brown, remove the crust.
While the crust is baking, sautée vegetables (we used green beans) until par cooked. Before removing the veggies from the pan, add dill, remaining oregano and marjoram, and pour in citrus juice or apple cider vinegar and sautée/ reduce for 1 minute.
Combine eggs, milk, and remaining spices in a bowl.
Remove the crust and shift the oven temperature to 350°F.
Layer veggies, then onions, citrus zest, eggs, then seafood into the crust. Make sure to layer in the crab meat last! For good measure, sprinkle some extra dill and and red pepper flakes on top.
Bake the quiche for 30 minutes or until the eggs are set.
This recipe was part of our “Shuck at Home” initiative.
